Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with some cooking spray and set aside
Place bananas in a food processor and process until completely smooth. In another bowl, combine together melted butter and agave nectar. Add mashed banana and mix until smooth. Set aside.
In another bowl, combine all dry ingredients for the cakes and mix well. Add the wet mixture and whisk until completely incorporated.
Divide the batter between muffin cups and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Meanwhile, prepare the salted caramel. Heat the sugar in a medium-sized saucepan over medium heat. Stir constantly until a thick, brown liquid. Carefully, add butter and vigorously mix until completely smooth and melted. Finally, stir in heavy cream and sprinkle with salt. Mix well again. Remove from the heat and chill for a while.
Drizzle chilled cakes with salted caramel and cool completely before serving.
This is one of my favorite cupcake recipes – bananas with healthy cocoa powder, agave nectar, and some vanilla extract for flavor is a truly delicious combination that goes perfectly with different kinds of toppings. When it comes to the shape, you can play with it for a while and use a different kind of mini cake pans and molds. This will give you an interesting and unique shape you can decorate with nuts, seeds, fruits, and flowers.
Nutrition information per serving: Kcal: 429, Protein: 3.4g, Total Carbs: 41.7g, Dietary Fibers: 2.2g, Total Fat: 29.3g
These cupcakes are delicious and good as they are so you can easily serve them directly from the oven. However, you can take some extra time and prepare a delicious salted caramel sauce that goes perfectly with a gentle chocolate flavor of these cupcakes. Drizzle with the warm caramel sauce and top with finely chopped nuts like almonds, walnuts, or hazelnuts. I promise you'll enjoy it!